Edible film formulations containing maltodextrin

ABSTRACT

Improved edible films for mucoadhesion are provided. The films include at least three types film forming agents other than pullulan, such as maltodextrins, hydrocolloids and fillers. Preferably, the maltodextrin has a dextrose equivalent of less than 20. Medicaments and other additive agents can also be incorporated into the edible films. In this regard, the edible films can be utilized to deliver or release the medicaments into an oral cavity, thereby providing effective oral treatment with respect to, for example, oral cleansing and breath freshening.

This is a continuation-in-part of U.S. patent application Ser. No.09/682,164 filed on Jul. 30, 2001, and entitled “Improved Edible FilmFormulations Containing Maltodextrin.”

BACKGROUND OF THE INVENTION

The present invention generally relates to edible compositions. Morespecifically, the present invention relates to edible film formulations.

Of course, oral cleansing and breath freshening are an important part ofeveryday life. In order to facilitate proper oral hygiene, oralcleansing and breath freshening practices should be conducted repeatedlythroughout the day.

However, oral cleansing and breath freshening may be difficult orinconvenient at times, depending on the nature of the breath fresheningdesired and the situation in which the breath freshening must occur.Brushing, flossing, cleaning your tongue and gargling using a variety ofdevices and compositions are common oral care practices well-suited forthe privacy of one's home. But, such devices and compositions are lessconvenient to use away from the home where bathroom facilities might bescarce, unavailable or unsanitary.

To deal with this issue, less obtrusive oral products have beendeveloped. These include breath-freshening gums, lozenges, mouth spraysand edible films.

A number of different edible film compositions are currently availablefor consumption. Many of the products use pullulan. However, pullulan isan expensive ingredient and may have limited availability. Other ediblematerials have been employed as a substitute for pullulan within ediblefilm compositions. These materials include modified starches andcellulosics. Unfortunately, such materials typically lack one or more ofpullulan's desirable film properties. These properties include, forexample, rapid dissolution, clean mouth feel, clean flavor and ease ofmanufacture.

A need, therefore exists, for improved edible film formulations thatexhibit the desirable film properties that are exhibited bypullulan-based edible films.

SUMMARY OF THE INVENTION

The present invention provides improved edible film formulations andmethods of making and using same. The edible films include at leastthree types of film forming agents other than pullulan that are readilyavailable and can be made at lower costs. In this regard, the mixture offilm forming agents, such as maltodextrins, hydrocolloids and fillers,can be used to prepare “stand alone” films that can provide oralcleansing and breath freshening effects while displaying clean flavorand mouth feel, rapid dissolution and ease of manufacture. Medicamentsand other additive agents can also be incorporated into the edible filmsthereby providing effective oral treatment, such as oral cleansing andbreath freshening.

To this end, in an embodiment of the present invention, a stand aloneedible film for oral mucoadhesion is provided. The stand alone ediblefilm includes at least three types of film forming agents and notincluding pullulan.

In an embodiment, the film forming agents include a hydrolyzed starch, ahydrocolloid and a filler. The hydrolyzed starch has a dextroseequivalent of less than 20.

In another embodiment of the present invention, an edible film isprovided including a maltodextrin, a hydrocolloid and a bulk filler andnot including a pullulan. In an embodiment, the maltodextrin has adextrose equivalent of up to 20.

In yet another embodiment, a method of producing an edible film for oralmucoadhesion is provided. The method includes the steps of preparing abase solution including at least three types of film forming agentsother than pullulan and processing the base solution to form the ediblefilm.

In still yet another embodiment, a method of oral treatment is provided.The method includes the steps of providing a food-grade film includingat least three types of film forming agents and a medicament; orallyconsuming the food-grade film and releasing the medicament in an oralcavity.

It is, therefore, an advantage of the present invention to provideedible films for mucoadhesion that include at least three types of filmforming agents other than pullulan.

Another advantage of the present invention is to provide edible filmsthat include a medicament for cleansing an oral cavity and fresheningbreath upon consumption.

A further advantage of the present invention is to provide a method fordelivering the medicament into an oral cavity for treating same.

Yet a still further advantage of the present invention is to provide amethod for oral treatment that utilizes edible film formulations whichcan effectively release a medicament in the oral cavity uponconsumption.

Moreover, an advantage of the present invention is to provide a standalone film.

Additional features and advantages of the present invention aredescribed in, and will be apparent in, the detailed description of thepresently preferred embodiments.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

The present invention provides edible film formulations for oralmucoadhesion and methods of using and making same. In particular, theedible films of the present invention include at least three types offilm forming agents other than pullulan.

Applicants have uniquely discovered that the use of a mixture of atleast three types of film forming agents, such as maltodextrins, fillersand hydrocolloids (e.g., sodium alginate), can be effectively utilizedto prepare “stand alone” edible films. The edible films are composed ofingredients that are readily available, can be prepared at lower costsand display similar properties as compared to edible films composed ofpullulan. In this regard, the edible films can provide a physiologicallyacceptable film, which is suitably adapted to adhere to oral surfaces ofan oral cavity and rapidly dissolve therein.

The edible films of the present invention can be utilized to deliver orrelease oral care agent(s). Such agents include, anti-microbial agentsand salivary stimulants to treat, for example, halitosis, dental plaque,gingivitis, xerostomia, dry mouth, like oral conditions or combinationsthereof. Further, the oral care edible film can act as a breathfreshener effective against malodor.

The oral cleansing and breath freshening effects of the edible film ofthe present invention can be achieved by entrapping the oral care agentswithin the oral cavity to provide extended efficacy. In this regard, thehighly dissolvable edible film can act as a medium through which apharmaceutically active oral agent can be administered via a mucousmembrane of the oral cavity.

In an embodiment, the edible or food-grade film of the present inventionincludes at least three types of film forming agents other thanpullulan. The edible films can also include a medicament for oralcleansing and/or breath freshening. Further, the edible films caninclude a variety of other suitable ingredients, such as softeners,colorants, flavoring agents, emulsifiers, surfactants, thickeningagents, binding agents, sweeteners, fragrances, other like ingredientsor combinations thereof.

In an embodiment, the edible films preferably include a mixture of atleast three types of film forming agents, such as maltodextrins, fillersand hydrocolloids. It should be appreciated that the edible film of thepresent invention can be composed of one or more different compoundsassociated with each of the at least three types of film forming agents.

Maltodextrins belong to a category of chemical products known as “starchhydrolysates.” Manufacturers produce starch hydrolysates by puttingstarch through a hydrolysis, a chemical reaction with water. Hydrolysisbreaks down the starch and converts some of the starch to dextrose. Withadjustments, this process yields more or less dextrose.

Maltodextrins are therefore classified by dextrose equivalence or DE.Dextrose equivalents are a measure of the reducing sugars presentcalculated as dextrose and expressed as a percentage of the total drysubstance. Maltodextrins can have a dextrose equivalent of up to 20. Atabove 20 DE, the product is then classified as corn syrup solids, iscompletely soluble, and therefore imparts significant sweetness.

Maltodextrins having lower DE values generally offer higher viscosityand better film formation while higher DE values yield more sweetness,solubility, plasticity, and hygroscopicity. Further, for the purposes ofthis invention, lower DE values offer several processing advantages overhigher DE values. Lower DE values improves flexibility of the film whichreduces cracking and flaking during slitting and cutting. Being lesshygroscopic, lower DE maltodextrins pick up less moisture duringslitting and cutting, helping to prevent blocking during shelf life.

In an embodiment, the maltodextrin has a DE of less than 20. In anotherembodiment, the maltodextrin has a DE of less than or equal to 10. In afurther embodiment, the maltodextrin has a DE of 1 or less.

In an embodiment, maltodextrin having a DE of less than 20, constitutesbetween 5% to about 60% by dry weight, or 20% to about 40% by dry weightof the edible film. Maltodextrins can be derived from several differentcereal sources, corn (waxy and common), followed by potato, rice andtapioca.

The hydrocolloid can provide thickness and decrease brittleness of theedible films. The hydrocolloid can include any suitable type, amount andnumber of hydrocolloids. In an embodiment, the hydrocolloid canconstitute between about 10% to about 50% by dry weight of the ediblefilm, preferably about 30% to about 40% by dry weight. The hydrocolloidcan be derived from, for example, natural seaweeds, natural seed gum,natural plant exudates, natural fiber extracts, biosynthetic gums,gelatins, biosynthetic process starch or cellulosic materials,alginates, sodium alginate, calcium alginate, carrageenans, guar gum,locust gum, tara gum, gum arabic, ghatti gum, agar gum, xanthan gum,pectin, other like hydrocolloid source material or combinations thereof.

Any suitable food-grade bulk filler can also be added to the ediblefilm. This can reduce any “slimy” texture as well as provide structureto the film thereby making it more palatable. In an embodiment, thefiller can constitute about 1% to about 30% by dry weight of the film,preferably about 5% to about 15% by dry weight. The filler can include,for example, microcrystalline cellulose, cellulose polymers, such aswood, magnesium and calcium carbonate, ground limestone, silicates, suchas magnesium and aluminum silicate, clay, talc, titanium dioxide,mono-calcium phosphate, di-calcium phosphate, tri-calcium phosphate,other like bulk fillers or combinations thereof.

It is believed that the unique mixture of at least three film formingagents other than pullulan, for example, a maltodextrin, a hydrocolloidand a bulk filler, can provide a “stand alone” edible film compositionwhich exhibits many of the same desirable properties exhibited by themore expensive pullulan-based edible film. Applicants have desirablydiscovered that the pullulan-free edible film formulation of the presentinvention can exhibit, for example, clean mouth feel, clean favor andease of manufacture similar to currently available pullulan-based films.

As previously discussed, a variety of other suitable ingredients can beadded to the edible film of the present invention. For example, anysuitable medicament for oral cleansing, breath freshening or the likecan be added to the film formulation. The medicaments can include, forexample, a pH control agent, such as urea and buffers, inorganiccomponents for tartar or caries control, such as phosphates andfluorides, a breath freshening agent, such as zinc gluconate, ananti-plaque/anti-gingivitis agent, such as chlorohexidene, CPC, andtriclosan, a saliva stimulating agent including, for example, food acidssuch as citric, lactic, maleic, succinic, ascorbic, adipic, fumaric andtartaric acids, a pharmaceutical agent, a nutraceutical agent, avitamin, a mineral, other like medicaments or combinations thereof.

The medicaments can be delivered or released into the oral cavity foreffective oral treatment, such as oral cleansing and/or breathfreshening. In this regard, the film forming agents of the edible filmcan act to entrap the medicaments within the oral cavity therebyproviding extended efficacy thereof. In doing so, it is believed thatthe pullulan free edible film compositions of the present invention moreuniformly release the medicament into the oral cavity for absorption viaopen wounds or mucous membrane in a greater manner than could bepreviously achieved. Moreover, it is also believed that the mixture offilm-forming agents of the present invention can entrap the medicamentwithin the oral cavity for an extended period of time to prolong andenhance the effects of the medicament. In addition, by extending thecontact time of the medicament within the oral cavity, the medicament isabsorbed to a greater extent thereby increasing its bioavailability.

If reduced levels of film forming agents are utilized, softeners can beused to reduce the brittleness of the resulting films. The softeners,which are also known as plasticizers or plasticizing agents, generallyconstitute between about 0% to about 20% by dry weight of the film,preferably about 2% to about 10% by dry weight. The softeners caninclude plasticizers containing, for example, sorbitol and otherpolyols, glycerin, polyethylene glycol, propylene glycol, hydrogenatedstarch hydrolysates, corn syrups, other like material or combinationsthereof.

The edible film formulations of the present invention can also includecolorants or coloring agents which can be used in any suitable amount toproduce the desired color. Coloring agents can include, for example,natural food colors and dyes suitable for food, drug and cosmeticapplications. The colorants are typically known as FD&C dyes and lakes.

A variety of flavoring agents can also be added to the edible films. Anysuitable amount and type of artificial and/or natural flavoring agentscan be used in any sensorially acceptable fashion. For example, theflavor can constitute about 0.1% to about 20% by dry weight of the film,preferably about 10% to 15%. The flavoring agent can include, forexample, essential oils, synthetic flavors or mixtures including but notlimited to oils derived from plants and fruits such as citrus oil, fruitessences, peppermint oil, spearmint oil, other mint oils, clove oils,oil of wintergreen, anise and the like, flavor oils with germ killingproperties such as menthol, eucalyptol, eugenol, thymol, like flavoringagents or combinations thereof.

The flavor can be enhanced and evenly distributed throughout the productby emulsification. Any suitable amount and type of natural and/orsynthetic food-grade emulsifier can be used. For example, the emulsifiercan include lecithin, food-grade non-ionic emulsifiers, such as fattyacids (C₁₀-C₁₈), mono and diacyl glycerides, ox bile extract,polyglycerol esters, polyethylene sorbitan esters, propolyene glycol,sorbitan monopalmitate, sorbitan monosterate, sorbitan tristerate, otherlike emulsifiers or combinations thereof.

The flavors can be emulsified by any suitable emulsification process,such as mechanical processing, vigorous stirring, intense pressurefluctuations that occur in turbulent flow such as homogenization,sonication, colloid milling and the like.

The present invention provides methods of producing the edible filmformulations. In general, the edible film formulations are prepared byforming a base solution that includes at least three types of filmforming agents, such as maltodextrins, hydrocolloids and fillers andprocessing the base solution to form an edible film. Typically, the basesolution is prepared by adding an initial mixture of dry ingredients towater that is stirred.

To the base solution, additional ingredients, such as flavor/emulsifierblends, sweeteners, softeners, color, the like or combinations thereof,can be added. In an embodiment, the solution is stirred continuously andheated at a temperature ranging from about 40° C. to about 50° C. Thesolution then can be dried in any suitable manner, thereby, forming theedible film.

It should be appreciated that any suitable type, number and arrangementof process procedures or steps (i.e., mixing, heating, drying, cooling,addition of ingredients), process parameters (i.e., temperature,pressure, pH, process times) or the like can be utilized.

By way of example and not limitation, the following examples illustratevarious embodiments of the edible film formulations of the presentinvention.

EXAMPLES (% dry weight) Ingredient Example 1 Example 2 Example 3 Example4 Example 5 Maltodextrin 36.00 32.45 31.15 30.00 37.00 Sodium Alginate22.15 20.00 19.00 31.15 — Carageenan — — — — 23.15 MicrocrystallineCellulose 20.00 18.00 17.00 17.00 18.00 Gum Arabic — — 11.00 — —Glycerin 7.30 15.00 7.30 7.30 7.30 Flavor 11.00 11.00 11.00 11.00 11.00Lecithin 2.00 2.00 2.00 2.00 2.00 High Intensity Sweetener 1.50 1.501.50 1.50 1.50 Color 0.05 0.05 0.05 0.05 0.05 100.00 100.00 100.00100.00 100.00 Ingredient Example 6 Example 7 Example 8 Example 9 Example10 Maltodextrin 25.95 50.00 35.00 43.00 26.00 Sodium Alginate 22.50 —19.00 — 12.00 Calcium Alginate — 15.15 — 13.25 — Carageenan — — — —12.00 Microcrystalline Cellulose 25.75 9.00 20.00 13.00 25.00 CalciumCarbonate — 2.45 — — — Glycerin 12.25 10.00 8.00 — 9.5 Sorbitol — — —6.00 1.55 Popylene Glycol — — 3.65 5.00 — Menthol 1.00 0.05 — 1.25 —Eucalyptol — 0.05 — 1.00 — Maleic Acid — — — — 1.35 Citric Acid — — 1.25— 1.00 Chlorohexidene 1.85 — — 1.00 — Triclosan — 1.25 — 1.00 — Flavor9.40 11.00 12.00 14.00 10.00 High Intensity Sweetener 1.25 1.00 1.051.45 1.50 Color 0.05 0.05 0.05 0.05 0.10 100.00 100.00 100.00 100.00100.00 Ingredient Example 11 Example 12 Example 13 Example 14 Example 15Star-Dri ® 1 Maltodextrin 30.00 — — 29.00 22.00 Star-Dri ® 10Maltodextrin — 30.00 29.00 — — Sodium Alginate 27.08 27.08 25.30 25.309.00 Carageenan 5.22 5.22 9.00 9.00 10.00 Microcrystalline Cellulose10.00 10.00 7.00 7.00 3.30 Glycerin 4.00 4.00 7.70 7.70 3.00 Flavor 8.908.90 9.00 9.00 10.92 Hydroxylated Lecithin 1.00 1.00 — — 2.00 Lecithin —— 1.50 1.50 — High Intensity Sweetener 1.50 1.50 1.10 1.10 2.00 Color0.30 0.30 0.40 0.40 0.40 Water 10.00 10.00 10.00 10.00 5.00 Total 100.00100.00 100.00 100.00 100.00 Ingredient Example 16 Example 17 Example 18Example 19 Example 20 Maltrin ® M0S0 (4-7 DE) 25.00 — — — 20.00N-Zorbit ® M — 32.45 — 20.50 20.00 Star-Dri ® 10 Maltodextrin — — 42.9512.50 — (10 DE) Sodium Alginate 15.00 20.00 — — — Calcium Alginate 15.00— 11.00 — 17.00 Carageenan — — 12.00 15.00 19.00 MicrocrystallineCellulose 23.00 20.00 11.00 18.00 — Gum Arabic — — — 5.00 — CalciumCarbonate — — 1.50 — 8.00 Glycerin 8.00 12.00 — 10.00 4.50 Sorbitol — —1.50 — — Propylene Glycol — — 5.00 — — Menthol 1.00 0.05 — 2.00 —Eucalyptol — 1.45 — 0.60 2.50 Maleic Acid — — 1.00 — — Citric Acid 1.00— 1.00 — — Chlorohexidene — 1.50 — 1.00 — Triclosan — — — 1.00 1.00Flavor 10.00 11.00 12.00 13.00 6.00 High Intensity Sweetener 2.00 1.501.00 1.40 2.00 Color — 0.05 0.05 0.05 — 100.00 100.00 100.00 100.00100.00 * Star-Dri ® is a product of the Staley Corporation. Bothmaltodextrins are derived from waxy corn. * Maltrin ® is a product ofthe Grain Processing Corporation. It is derived from dent corn. *N-Zorbit ® is a product of National Starch and Chemical. It is derivedfrom tapioca starch.

PREPARATION OF EXAMPLES 1-5

Examples 1-5 were prepared by making edible films from maltodextrin. Amixture of dry ingredients, such as maltodextrin, sodium alginate andmicrocrystalline cellulose, was slowly added to water while stirring.The solution was continually stirred and heated to boiling. After which,it was removed from the heat and cooled to a temperature of about 35° C.to about 40° C. The other ingredients, such as flavor/emulsifier blends,sweeteners, softeners and color, were added to the solution whilestirring and at a temperature of about 35° C. to about 40° C. Thesolution was spread onto a glass plate by utilizing a draw down blade. Afilm was formed on the glass plate by drying the solution in an oven forabout 15 minutes at 40° C. After which, the film was removed from theplate and cut into desired pieces.

The edible films of Examples 1-5 were compared for sensory analysis. Allof the films exhibited differences in texture and mouth feel. Example 1provided good mouth feel, clean flavor, fast dissolution andflexibility. In comparison, Example 2 had good flexibility, but wasfound to be too sticky to handle. In Example 3, the addition of gumarabic showed no improvement in flexibility. Example 4 was slightlyslimy and showed no improvement in flexibility. Example 5 was slimy,slow to dissolve, yet sufficiently flexible.

PREPARATION OF EXAMPLES 11-15

Examples 11-15 were prepared by making edible films from maltodextrin. Amixture of dry ingredients, such as maltodextrin and sodium alginate,was slowly added to water while stirring. The solution was continuallystirred and heated. The other ingredients, such as flavor/emulsifierblends, sweeteners, softeners and color, were added to themaltodextrin/alginate solution while stirring and at a temperature ofabout 50° C. to about 60° C. The solution was spread onto a glass plateby utilizing a draw down blade. A film was formed on the glass plate bydrying the solution in an oven for about 15 minutes at 50° C. Afterwhich, the film was removed from the plate and cut into desired pieces.

Benchmark sensory analysis of Examples 11-15 demonstrated comparablesensory properties. Analysis also determined that while having similarsensory profiles, the 1 DE maltodextrin film offered several processingadvantages over 10 DE maltodextrin film. The 1 DE film improved theflexibility of the film, which reduced cracking and flaking duringslitting and cutting. Since lower DE maltodextrins are less hygroscopic,the 1 DE film picked up less moisture during slitting and cutting whichhelped prevent blocking during shelf life. Overall, the lower DEmaltodextrin films provided better film-forming capabilities thanmaltodextrin films with higher DE's.

It should be understood that various changes and modifications of thepresently preferred embodiments described herein will be apparent tothose skilled in the art. Such changes and modifications can be madewithout departing from the spirit and scope of the present invention andwithout diminishing its intended advantages. It is therefore intendedthat all such changes and modifications be covered by the appendedclaims.

We claim:
 1. A stand alone edible film for oral mucoadhesion comprisingat least three types of film forming agents and not including pullulan.2. The stand alone edible film of claim 1 wherein the film formingagents comprise a maltodextrin, a hydrocolloid and a filler.
 3. Thestand alone edible film of claim 2 wherein the maltodextrin comprisesabout 5% to about 60% by dry weight of the stand alone edible film. 4.The stand alone edible film of claim 2 wherein the maltodextrin has adextrose equivalent of less than
 20. 5. The stand alone edible film ofclaim 2 wherein the maltodextrin has a dextrose equivalent of 10 orless.
 6. The stand alone edible film of claim 2 wherein the maltodextrinhas a dextrose equivalent of 1 or less.
 7. The stand alone edible filmof claim 2 wherein the filler comprises about 1% to about 30% by dryweight of the stand alone edible film.
 8. The stand alone edible film ofclaim 7 wherein the filler is selected from the group consisting ofmicrocrystalline cellulose, cellulose polymers, wood, magnesium, calciumcarbonate, ground limestone, silicates, magnesium, aluminum silicate,clay, talc, titanium dioxide, mono-calcium phosphate, di-calciumphosphate, tri-calcium phosphate and combinations thereof.
 9. The standalone edible film of claim 2 wherein the hydrocolloid further comprisesabout 10% to about 50% by dry weight of the stand alone edible film. 10.The stand alone edible film of claim 9 wherein the hydrocolloid isselected from the group consisting of natural seaweeds, natural seedgums, natural plant exudates, natural fiber extracts, biosynthetic gums,gelatins, biosynthetic processed starch or cellulosic materials,alginates, sodium alginate, calcium alginate, carrageenan, guar gum,locust gum, tara gum, gum arabic, ghatti gum, agar gum, xanthan gum,pectin and combinations thereof.
 11. The stand alone edible film ofclaim 1 wherein the stand alone edible film includes a medicament. 12.The stand alone edible film of claim 11 wherein the medicament isselected from the group consisting of a pH control agent, an oral careagent, a breath freshening agent, a pharmaceutical agent, anutraceutical agent, a salivary stimulant agent, a vitamin, a mineral,an anti-microbial agent, an anti-plaque agent, an anti-gingivitis agent,a tartar or caries control agent and combinations thereof.
 13. An ediblefilm comprising a maltodextrin, a hydrocolloid and a bulk filler and notincluding a pullulan.
 14. The edible film of claim 13 wherein themaltodextrin has a dextrose equivalent of less than
 20. 15. The ediblefilm of claim 13 wherein the maltodextrin has a dextrose equivalent of10 or less.
 16. The edible film of claim 13 wherein the maltodextrin hasa dextrose equivalent of 1 or less.
 17. The edible film of claim 13wherein the maltodextrin constitutes about 20% to about 40% by dryweight of the edible film.
 18. The edible film of claim 13 wherein thehydrocolloid constitutes about 30% to about 40% by dry weight of theedible film.
 19. The edible film of claim 13 wherein the bulk fillercomprises about 1% to about 30% by dry weight of the edible film.
 20. Anedible film comprising 5% to 60% by weight maltodextrin having adextrose equivalent of less than 20, a hydrocolloid and a bulk fillernot including pullulan.
 21. The edible film of claim 20 wherein themaltodextrin constitutes about 20% to about 40% by dry weight of theedible film.
 22. The edible film of claim 20 wherein the hydrocolloidconstitutes about 30% to about 40% by dry weight of the edible film. 23.The edible film of claim 20 wherein the bulk filler comprises about 1%to about 30% by dry weight of the edible film.
 24. The edible film ofclaim 20 wherein the maltodextrin has a dextrose equivalent of 10 orless.
 25. The edible film of claim 20 wherein the maltodextrin has adextrose equivalent of 1 or less.
 26. A method of producing an ediblefilm for oral mucoadhesion comprising the steps of: preparing a basesolution including at least three types of film forming agents otherthan pullulan; and processing the base solution to form the edible film.27. The method of claim 26 wherein the film forming agents comprise amaltodextrin ranging from about 5% to about 60% by dry weight of theedible film, a hydrocolloid ranging from about 10% to about 50% by dryweight of the edible film and a filler ranging from about 1% to about30% by dry weight of the edible film.
 28. The method of claim 26 whereinthe maltodextrin has a dextrose equivalent of less than
 20. 29. Themethod of claim 26 wherein the base solution is processed by adding atherapeutically effective amount of a medicament selected from the groupconsisting of a pH control agent, an oral care agent, a breathfreshening agent, a pharmaceutical agent, a nutraceutical agent, asalivary stimulant agent, a vitamin, a mineral, an anti-microbial agent,an anti-plaque agent, an anti-gingivitis agent, a tartar or cariescontrol agent and combinations thereof.
 30. A method of oral treatmentcomprising the steps of: providing a food-grade film including at leastthree types of film forming agents and a medicament; orally consumingthe food-grade film; and releasing the medicament in an oral cavity. 31.The method of claim 30 wherein the film forming agents comprise amaltodextrin ranging from 5% to about 60% by dry weight of the ediblefilm, a hydrocolloid ranging from about 10% to about 50% by dry weightof the edible film and a filler ranging from about 1% to about 30% bydry weight of the edible film.
 32. The method of claim 31 wherein themaltodextrin has a dextrose equivalent of less than
 20. 33. The methodof claim 30, wherein the medicament is selected from the groupconsisting of a pH control agent, an oral care agent, a breathfreshening agent, a pharmaceutical agent, a nutraceutical agent, asalivary stimulant agent, a vitamin, a mineral, an anti-microbial agent,an anti-plaque agent, an anti-gingivitis agent, a tartar or cariescontrol agent or combinations thereof.
 34. The method of claim 30,wherein the medicament is released in the oral cavity to treathalitosis, dental plaque, gingivitis, xerostomia, dry mouth, oralmalodor or combinations thereof.